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Producers (by appellation)
What is Premature Oxidation and Why is There Such Variance?
Which Producers are Most and Least Affected?
The Potential Causes of Premature Oxidation
Lowered Sulphur Dioxide Levels
Corks and cork treatments
(stirring of the lees)
Other Alleged Causes
Notes from the Annual Vintage Assessment and Oxidation Check Dinners
2005-Night 3 and Overall Results
2007-Night Three and Overall Results
In vintage 2010: (per Burghound): bottles with free SO2 ranging from 25 to 30 ppm
(Feb 2011): not oxidised, good [Nick Kernoghan]
(May 2011): not oxidised, very good [Nick Kernoghan]
(Aug 2010): not oxidised, slightly acidic, but a solid village wine [Nick Kernoghan]
(Feb 2016): showing first signs of aging, but got fresher in the decanter [Kent M]
(Feb 2016): the cork disintegrated bu the wine was perfectly fresh [Kent M]
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